Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tbsp maple syrup
  • 2 cups sourdough bread, cubed small
  • 4 tbsp unsalted butter
  • 12 fresh sage leaves
  • ¼ tsp sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash, quartered yellow onion, and smashed garlic on a baking sheet with 2 tbsp avocado oil, 1 tsp sea salt, and ½ tsp black pepper.
  3. Roast for 25–30 minutes until the edges are mahogany-colored and the squash is tender.
  4. Transfer the roasted vegetables into a pot and add 4 cups vegetable broth, 1 tsp ground ginger, ¼ tsp ground nutmeg, and 1 tbsp maple syrup.
  5. Bring the mixture to a gentle simmer for 5 minutes.
  6. Use an immersion blender to process the mixture until completely smooth.
  7. Stir in ½ cup heavy cream and simmer for another 2 minutes until the texture is silky.
  8. In a skillet, melt 4 tbsp unsalted butter over medium heat until it begins to foam and smell nutty.
  9. Add the sage leaves, cubed sourdough bread, and ¼ tsp sea salt to the skillet.
  10. Fry for 3–5 minutes, stirring constantly, until the butter is a deep golden brown and the sage leaves are crisp.
  11. Remove from heat immediately to prevent burning.
  12. Pour the soup into bowls and top with a generous handful of brown butter croutons and crisp sage.